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Cheesecake with papaya coulis
40 m active | 3 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 426
  • Fat about 26g
  • Carbohydrates about 38g
  • Protein about 9g
This is needed
This is needed for 4 people
Base
  • 25 g butter, melted, left to cool
  • 100 g sponges (e.g. madeleines), finely chopped
Filling
  • 200 g double cream cheese (e.g. Philadelphia)
  • 2 eggs
  • 4 tbsp sugar
  • 1 tbsp lime juice
Coulis
  • 2 tbsp sugar
  • 1 vanilla pod,, cut open lengthways, seeds scraped out
  • 2 star anise
  • 1 papaya, cut into pieces
  • 2 lime,, peel off all the zest around the fruit; cut out the pulp situated between the white membrane
Tools
  • For a cake tin of approx. 20 cm, fully lined with baking paper
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And that's how it's done
And that's how it's done
Base
Mix the sponge cakes with the butter. Spread the mixture in the prepared tin and press down firmly.
Filling
Mix all the ingredients together well and spoon onto the base. Bake for approx. 30 mins. in the bottom half of an oven preheated to 220°C. Remove and let cool slightly. Remove the cake from the tin and place on a rack to cool. Cover and refrigerate for approx. 2 hrs.
Coulis
Bring the sugar and all the ingredients up to and including the star anise to a boil and simmer approx. 10 mins. Remove the vanilla bean and star anise. Puree 1 tbsp of this sauce with the papaya. Add the lime sections to the remaining sauce and let stand for approx. 30 mins.